Chardonnay Steamed Mussels

by Chef Rocky on June 17, 2016

I love mussels. And clams. The idea that an ingredient can be utilized as an appetizer or main course is one that I find very appealing. And these two are so inexpensive at less than $5/lb most of the time. Most people are intimidated by them because of the hard outer shell. It tends to convey a message of difficulty in cooking and eating that many just avoid. But those people couldn’t be more wrong! Working with mussels and clams can be as easy or as complex as you would like to make it. I’ve enjoyed basic steamed versions with a flavored broth and I’ve experienced complex upscale versions with sauces, caviar, and roe. And eating them is an experience in itself! They are great to make as a shareable to enjoy with friends and family over casual conversation. -Chef Rocky Dunnam, CEC, CDM

Print

Chardonnay Steamed Mussels

Ingredients

2lbsMusselsscrubbed/rinsed

3clovesGarlicminced

2eaShallotsliced

2sprigFresh Thyme

1eaTomatoediced

1/2cupChardonnay

1/2eaLemonsqueezed

1cupChicken Stock

2tbspUnsalted Butter

2ozFresh Parsleychopped

1TTKosher Salt/Black Pepper

Instructions

1. Heat olive oil in sauté pan.

2. Add shallot. Cook until translucent.

3. Add garlic, thyme, and mussels. Give a good toss.

4. Add wine, lemon, and stock.

5. Cover. Cook for about 5 min. (or until mussels all open)

6. Add tomato, parsley, and butter. Steam additional 60 sec.

Plate

1. Dish all ingredients into shallow bowl.

2. Serve with plenty of garlic bread to sop up the liquid!

Check out this video to see an easy preparation AND a “how-to”hack on eating these delicious mussels…